Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods

Abstract

The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

“…Although robust methods have been reported (Roach et al 2003;Croft et al 2004) that can achieve good sensitivity and selectivity of acrylamide for practically all of the relevant food matrixes, the present authors also found that chocolate products are troublesome matrixes, and that selected mass transitions reveal a difficulty in obtaining baseline separation in certain profiles (Roach et al 2003). In addition, multiple responses are observed in each of the mass transitions at a different retention time but close to that of acrylamide, which may cause interference.…”

“…However, MS/MS data obtained from low-mass parent ions are subject to interference and can be misleading in the absence of sufficient internal standard data. Therefore, MS/MS analysis for acrylamide requires a prior chromatographic separation of the analyte from co-extractive materials and unambiguous identification of the analyte under the conditions of analysis by comparison of the analyte response to that of the internal standard (Roach et al 2003). Meanwhile, MS/MS analysis of chocolate samples are challenging because of coextractives that make it through the clean-up steps and the inherent difficulties in confirming a low molecular mass compound in a complex matrix using mass spectrometry.…”

Chromatographic Methods for Coffee Analysis: A Review

“…Gas chromatography, liquid chromatography, GC-MS (Surma, Sadowska-Rociek, Cieślik & Sznajder-Katarzyńska, 2017;Ono et al, 2003;Biedermann et al, 2002) and LC-MS ( Khan et al, 2017;Becalski, Lau, Lewis & Seaman 2003;Roach, Andrzejewski, Gay, Nortrup & Musser, 2003;Zyzak et al, 2003) are used most often. The acrylamide contents are different in some commercial coffee from several manufactures in different countries, with 42-338 ng g -1 in instant coffees and about 50ng g -1 in filtered coffee.…”

Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance

“…On the other hand, okara is richer in reducing sugar than wheat flour: our okara sample has 3.83 g/100g of reducing sugar while the average content of reducing carbohydrates in wheat flour was 1.7 g/100g 28 .…”

“…Specifically, the use of auxiliary gas coupled to a capillary voltage higher than 4.0 kV caused the fragmentation of acrylamide in source. As a consequence it was decided to use an auxiliary gas flow rate of 6 AU in order to avoid undesired fragmentation of the molecules and the formation of the typical fragment (72→55) [26][27][28]34 . The lens voltage was optimized setting the mass …”